Hot Chocolate Souffles
Submitted by Dug
Hot chocolate souffles with 9 ounces of semi-sweet chocolate, dark rum, and whipped egg whites baked in individual dishes. Just six ingredients, no flour needed.
YIELD
6 servingsPREP
10 minCOOK
12 minREADY
22 minSix ingredients. No flour, no cream, no sugar added. These chocolate souffles are pure intensity: 9 ounces of melted semi-sweet chocolate enriched with egg yolks, a tablespoon of butter, and dark rum, then lifted skyward by six stiffly beaten egg whites. The chocolate provides all the sweetness and structure on its own.
Melting the chocolate in a double boiler is non-negotiable. Direct heat scorches chocolate and turns it grainy. The gentle steam keeps the temperature low enough for a smooth, glossy melt. Whisk each egg yolk in one at a time off the heat so they temper gradually into the warm chocolate without scrambling.
The egg whites are everything. Beat them with cream of tartar and a pinch of salt to stiff peaks, then fold them in two stages. The first quarter gets stirred in roughly to lighten the dense chocolate base. The remaining whites get folded in gently but thoroughly, preserving the air that makes the souffle rise.
Ten to twelve minutes in a hot oven and they puff dramatically. A tester should come out nearly clean, meaning the center is still slightly molten. That’s the goal: a crisp shell with a rich, flowing chocolate heart.
Chef Tips
- Butter the souffle dishes well. The batter needs a slick surface to climb up as it rises. Unbuttered dishes mean lopsided, stuck souffles.
- Use room temperature eggs. The whites whip to greater volume at room temperature, and warmer yolks incorporate more smoothly into the chocolate.
- Serve immediately. Souffles deflate within minutes of leaving the oven. Have your guests seated before you open the oven door.
- The rum adds a warm, boozy depth but won’t taste overtly alcoholic after baking. It’s there for complexity, not kick.
Variations
- Orange chocolate: Replace the rum with Grand Marnier and add a teaspoon of orange zest for a chocolate-orange souffle.
- Espresso chocolate: Dissolve a teaspoon of instant espresso into the melted chocolate for a mocha-depth version.
- Milk chocolate version: Use milk chocolate instead of semi-sweet for a sweeter, milder souffle, though it will be less dramatically chocolate-forward.
Ingredients
Directions
In the top of a double boiler set over simmering water, melt the chocolate, stirring, until it is smooth.
Remove the pan from the heat, add the egg yolks, one at a time, whisking well after each addition, and whisk in the rum and butter.
Transfer mixture to a large bowl.
In a bowl with an electric mixer, beat the egg whites with the cream of tartar and a pinch of salt until they hold stiff peaks.
Stir a quarter of the egg whites into the chocolate mixture then fold in the remaining egg whites gently but thoroughly.
Spoon the mixture into 6 buttered ⅔ cup souffle dishes and bake them on a baking sheet in the middle of a preheated 400f oven for 10 to 12 minutes, or until they are puffed and a tester comes out nearly clean.
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